Summer Salmon

Note: Nicole Medina of Florida was invited to the White House because she won a national healthy recipe contest for creating this heart-healthy recipe. (If you try this recipe, get a grownup's help because it requires using a knife and the stove.)

Prep time: 25 minutes

What you need:

Juice from 1 orange

1 tablespoon extra-virgin olive oil

1 teaspoon honey

1 teaspoon mustard

Kosher salt and freshly ground black pepper

1 (6-ounce) skinless salmon fillet

1/4 cup whole-wheat linguine

6 asparagus spears, chopped

1/2 cup diced red pepper

1/4 medium onion, chopped

1 clove garlic, minced

4 sprigs fresh parsley, stems removed, and leaves chopped

2 fresh basil leaves, thinly sliced

1 teaspoon freshly grated pecorino cheese

Equipment and supplies:

Medium pan

Medium pot

Pasta drainer

Knife

What to do:

In a small bowl, whisk together the orange juice, 1 teaspoon olive oil, honey, and mustard.

In a medium sauté pan over moderate heat, warm 1 teaspoon olive oil.

Add the salmon and cook for 4 minutes.

Flip the salmon over, add the orange sauce, and continue to cook until the salmon is golden and cooked through, about 4 more minutes.

Season with salt and pepper and transfer to a plate.

In a medium pot of boiling salted water, cook the pasta until al dente, about 5 minutes.

Add the asparagus and red pepper and continue cooking for 2 more minutes.

Drain the pasta and veggies, and transfer to a bowl.

In a medium sauté pan over moderate heat, warm the remaining 1 teaspoon of olive oil.